Fermented soybean paste stew mixed with fresh salad

Doenjang-jjigae geotjeori bibimbap 된장찌개 겉절이 비빔밥

Fermented soybean paste (Doenjang-jjigae) is made with vegetables, tofu, and fermented soybean paste (doenjang). It’s Koreans’ everyday house food. We eat it with other side dishes and rice, but sometimes, especially in the southern part of Korea where I’m from, we eat this stew with barley rice, vegetable salad (Geotjeori), and hot pepper paste all mixed together as bibimbap. This is the style I’m going to teach you to make today.

Directions

When it starts boiling add the fermented bean paste, stir the stew, and keep cooking for another 15 to 20 minutes. In the meantime you can make your geotjeori. If you don’t want the mixed salad, then you can finish the doenjang-jjigae (see below) and serve with rice and side dishes.

Thank you for your recipes! You are so cute! My best friend is korean and I have happy memories of learning ro cook with them. I cannot cook american food, but korean i enjoy very much. My dongsaeng told me about your recipes and I have been a fan since.

3 things

1) I am vegan so i substitute the fish & shrimp & use seaweed for ocean flavor. I like it!

2) In the future if you have any advice for those of us who cannot eat gluten but Loooooooove korean food, please share. My doctor said I cannot eat, but wheat is in so many korean pastes. TT Now, I cannot eat many of my favourite korean foods. So, I cook for my mom but i miss samjang! If you know, please share.

3) I am curious if i can make doenjang jigae in a very large pot and freeze small portions for my mother? That way if i am not there she can heat it and add fresh wild onion. I like to make her healthy meals that are easy for her to heat.

Dear Ms Maangchi !
Millions of wishes and appreciations for your great job !
I am from India, but now living in Beijing China. I had opportunity to lived in Seoul Korea as well. Being a new and stranger in China in terms of language and Chinese food, I found couple of Korean Restaurant to eat Korean foods, but I could not get the taste of real Korean authentic food. So I thought to learn by my self Korean simple cooking at home. And with this search or thought, I got to hangup on your website, I feel wow..its amazing what I was looking for…you saved my time and money !!

I brought earthen black pot, and 된장 from Korea Mart and tried to cook 된장찌게…wow taste was superb !
I will learn more dishes one by one from your website and hope me and my friends will enjoy Korean food at my Indian home Kitchen.

I am newbe in Korea. I found your blog last week and I tried this Doenjang Jjigae recipe just now. Easy and yummy….I added a little of hot pepper paste bacause we like spice. Can’t wait until my children come back from school because I made it as per their request.
Thank you Maangchi!

Thanks for another simple yet delicious and healthy recipe!
Just one thing: from my past readings I learnt that miso (so I assume the same would be true for doenjang?) shouldn’t be boiled for more than 1-2 minutes in order to not kill the healthy beneficial enzymes, however this recipe calls for boiling it for 15-20 minutes.
I’m just curious to know your/everyone’s opinion on this “medicinal” aspect, which is something I’m quite passionate about.. I guess I’ve watched too much Dae Jang Geum! ;)
Cheers

I have been following your blog for quite some time and cooked some truly delicious dishes per your recipes!
I have a questions regarding doengjiang jiggae – can I use Dashida anchovy soup stock for instead of 7 dried anchovies? How many tb spoons of the stock I should put to replace them?

I just found this recipe. It’s really simple and tasty! Since I am not a fan of anchovies, I used a few places of dashima (dried kelp) instead. I found the jjigae lacked salt overall, probably because I didn’t use the anchovies. Do you recommend I add some soup soy sauce (gook gan jang) or salt to make up for the lack of saltiness?

You can add more doenjang which is this stew’s main ingredient. Doenjang is salty.
And also you can use beef or chicken broth instead of using dried anchovies. Adding dried kelp is great! : ) https://www.maangchi.com/ingredient/doenjang

A couple of years ago I made this recipe, it was yummy !
Now I came across doenjang in the asian store, so I thought of this again. I’ll make a ‘frugal’ vegetarian doenjang this time, also with delicious fresh tofu from the asian store. I’m sure I will remember how good this recipe was !

I would like to thank you so much for posting up these recipes and the ingredients preparation pictures! As someone who does not know anything about Korean cooking, your pictures have helped me a lot with finding these ingredients in the Korean supermarket. I would like to specifically point out the pictures for the doenjang. If it weren’t for that picture, I would not have known what I should be looking for. I am looking forward to trying out these recipes.
Sincerely,
xjapaholic.

Dear Maangchi…I have been using the recipes from your site for a few years now but never took the time to write to you, how happy you made me and ny husband with your recipes.
We both think you deserve a big STATUE!!! Everything is explained so clair! Before we went to Korea I already made Jap Chae and because I never tasted it before it was a bit difficult. When we tasted the dish in Korea we found out that the taste was very simmular to what I made….You can imagine how proud I was… My husband was born in Korea and now we live in the Netherlands. Thank you so much !!! warm regards Petra Lee X